Description
A light and fresh pasta dish loaded with seasonal vegetables and tossed in a zesty lemon sauce.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- Salt and pepper to taste
- 2 tbsp chopped fresh basil
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat olive oil in a large pan over medium heat. Add garlic and sauté for 1 minute.
- Add broccoli and bell peppers. Cook for 4-5 minutes until tender.
- Stir in cherry tomatoes, lemon juice, and lemon zest. Cook for another 2 minutes.
- Toss the cooked pasta into the pan with the vegetables.
- Add Parmesan cheese and fresh basil. Season with salt and pepper.
- Serve warm with extra Parmesan if desired.
Notes
- Use any seasonal vegetables you prefer.
- For extra protein, add grilled chicken or shrimp.
- Replace Parmesan with nutritional yeast for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg